Traditional Milky Borek
Quick answer
Milky borek gains a soft texture by absorbing the warm milk syrup after baking. This recipe is one of the lightest syrup-based desserts you can easily prepare at home.
- Total time
- 60 dk
- Servings
- 8
- Calories (est.)
- ~320 kcal
- Difficulty
- orta
milky borek recipe · syrup desserts · traditional desserts
60 dk · 8 servings · 320 kcal
Ingredients
- 3 fresh phyllo sheets
- 1 cup melted butter
- 1 cup crushed walnuts
- 3 cups milk
- 1 cup granulated sugar
- 1 packet vanilla
- 1 tsp cinnamon
Method
- Grease the baking tray and lay the first phyllo sheet with edges hanging over.
- Brush with melted butter and sprinkle the walnut-cinnamon mixture.
- Place the remaining phyllo sheets by bunching them up and brush each layer.
- Slice the borek and bake in a preheated 180°C oven until golden brown.
- Whisk milk, sugar, and vanilla in a bowl, then pour over the hot borek.
- Let it rest until the syrup is absorbed before serving.
Ensure the borek is hot and the milk mixture is at room temperature for the best texture.
FAQ
Should milky borek be crispy?
Milky borek should have a soft and moist texture as it absorbs the syrup.
Can I use something other than walnuts?
You can also use hazelnuts or pistachios instead of walnuts.
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